• 4 medium herrings (fish)

• 450 gms / 1/2lb potatoes (boiled, peeled and mashed)

• 1large onion

• 1tsp grated ginger

• 2 green chilies (finely chopped)

• 1tsp cumin seeds

• Salt to taste

• 1tbsp lemon juice

• 1tsp vinegar

• 3/4th cup gram flour (besan)

• 50gms / 1/4th cup butter

• 2/3 cup water

• 1tbsp fresh soft bread crumbs

• Oil for deep frying

For Garnishing :

• 1tbsp coriander leaves (chopped)

• 1 lemon (sliced)

• 4 lettuce leaves

Preparation:

• Heat the butter in a frying pan and fry onion until golden.

• Add cumin, ginger, salt, green chilies and coriander.

• Mix together with the lemon juice, mashed potatoes and vinegar.

• Clean and cut herrings and stuff with potato mixture.

• Make a batter by beating gram flour, water and bread crumbs together  until smooth.

• Heat oil in a kadhai / wok.

• Dip each fish in the batter and fry until golden & crisp on a moderate heat.

• Garnish with coriander, lemon slices and lettuce leaves and serve hot.

• Goes well as a side dish with non- vegetarian menu.

Ingredients:

• 1.5kg / 3lb Chicken
• 2tsp. salt
• 2tbsp. lemon juice
• 4tbsp. ghee
• 1/2tsp. saffron strands

Paste

• 4 red chilies
• 11/2tsp. turmeric powder
• 2tbsp. coriander seeds
• 2tsp. garam masala powder
• 6 flakes of garlic (crushed)
• 1 medium onion (chopped)
• 1tbsp. grated ginger

Garnish

• 4 lemons, sliced into rounds
• 1 medium onion, sliced in the rings

Ingredients: (Serves : 4) 

• 1/2 cup ghee
• 450gms/1lb onions (sliced)
• 450gms/1lb mutton, cut into pieces
• 21/2 cups curd or plain yogurt (beaten)
• 4 cloves
• 1tsp. red chili powder
• 1 piece cinnamon stick
• 4 green cardamoms
• 2bay leaves
• Salt to taste
• 2 tsp. poppy seeds (crushed)
• 1tbsp. flaked almonds
• A pinch of saffron.

Preparation:

• Heat the ghee in a large saucepan and fry the onions. When they change color stir in the mutton, curd, chili powder, cinnamon, cardamoms, and bay leaves.
• Bring to boil and simmer for about 30 minutes until the meat is tender.
• Add salt, the poppy seeds and almonds and continue cooking until the mixture is completely dry.
• Scatter the saffron strands over the meat before serving.